September 23, 2018
Main Dish, Fish, Salmon,
Oven Bake, Stove Top, Kosher, Herbs more
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"This is a fantastic recipe from Aaron McCargo on Food Network. My best friend recently told me she won't make salmon patties any other way after I shared the recipe with her. The patties can be delicate and may break when flipping, but once they make it on the bun with that dill mayo, no one will notice! The mayo is a crucial ingredient for the salmon patties as well as being a great topper. You can substitute any sweet onion for the Vidalia onion if they are unavailable. We love to serve these with sweet potato fries at my house."
First, wash and zest the lemon. Set the zest aside for the salmon patty mixture. You will need to then juice one half of the lemon for the dill mayonnaise. In a small bowl, mix together the mayonnaise, lemon juice, dill, cayenne, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Set aside.
Preheat the oven to 400°F. In a mixing bowl, combine the parsley, eggs, onions, panko, salt and pepper, the reserved lemon zest, and 4 tablespoons of the dill mayonnaise you made in the first step. Add in the salmon and mix together well. Make 4 patties with this mixture.
In a large ovenproof skillet, heat the vegetable oil over medium heat. Cook the patties until they are browned, flip carefully, and brown the other side. Place in the oven for 3 to 4 minutes.
Place the cooked patties on the buns with dill mayo and enjoy!
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